Bacon-Stuffed Jalapeño Poppers
Jalapeño peppers filled with cream cheese, cheddar, garlic, and crispy bacon, then baked until golden. A savory, slightly spicy appetizer that’s crowd-pleasing, flavorful, and easy to prepare.
24 Servings
Ingredients
- 12 medium jalapeño peppers approximately 3–4 inches long, halved lengthwise and deseeded
- 8 oz 225g cream cheese, softened to room temperature
- 1 garlic clove finely minced
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 3 tbsp green onions finely chopped (green parts only)
- 1 cup shredded mild cheddar cheese
- 6 oz 170g bacon, cooked until crisp and finely chopped
Instructions
Preheat the Oven
- Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
Prepare the Jalapeños
- Using a sharp knife, carefully halve each jalapeño lengthwise. Remove the seeds and membranes with a spoon. Consider wearing gloves to avoid skin irritation from the peppers.
Create the Filling
- In a medium mixing bowl, combine the softened cream cheese, minced garlic, salt, pepper, chopped green onions, shredded cheddar cheese, and chopped bacon. Stir with a spatula or fork until the mixture is smooth and uniformly incorporated.
Fill the Jalapeños
- Spoon the filling into each jalapeño half, pressing gently to ensure the filling is level and secure. Do not overfill, as the mixture may overflow during baking.
Bake the Poppers
- Arrange the filled jalapeños cut-side up on the prepared baking sheet. Bake for 18–20 minutes, or until the cheese is melted, the tops are lightly golden, and the peppers are softened.
Serve Warm
- Allow the jalapeño poppers to cool for 5 minutes before serving. Serve warm for optimal texture and flavor.
Notes
This recipe is naturally gluten-free as written. However, always verify that the bacon, cheese, and spices used are certified gluten-free, as some brands may contain trace amounts of gluten or be processed in shared facilities.